The secret to succulent fried chicken is a flavorful marinade. After marinating in a tangy buttermilk mixture, the chicken is browned to a golden crisp in a Dutch oven. Then, transfer the meat to the oven, where it bakes to a tender, crunchy perfection. Serve this Southern delicacy hot or at room temperature!
- 6 pounds Chicken Thighs
- 1/2 cup Water
- 3 tablespoons Salt
- 2 large Eggs
- 1 medium Vidalia Onion
- 1 teaspoon Freshly Ground Black Pepper
- 2 cups Buttermilk
- 1/2 pound Bacon4 cups Self-Rising Flour
- 3 1/2 cups Peanut Oil
- Combine chicken with water, 2 tablespoons of salt, eggs, sliced onion, 1 teaspoon pepper and buttermilk in a resealable plastic bag and shake to evenly coat the chicken. Marinate in a refrigerator for about 8 hours or overnight. Meanwhile, in a cast-iron skillet fry the bacon until the fat is rendered. Reserve at least 1/2 cup of the drippings.
- Remove the chicken from the refrigerator and discard the marinade. Prepare a dredging station with flour and the remaining salt. Dredge each chicken thigh, shaking off any excess flour.
- Preheat the oven to 325 degrees. Place a wire rack on a large cookie sheet and set aside.
- Heat the peanut oil and bacon drippings in a large Dutch oven over medium heat. Fry chicken in batches at 350 degrees (use a frying or candy thermometer for accuracy) for about 10 minutes. Transfer the fried chicken to the prepared cookie sheet to drain.
- Bake in the chicken in the preheated oven for 30 minutes, or until an instant-read thermometer reads 165 degrees when inserted into the thickest part of the thigh. Allow the chicken to rest for at least 10 minutes before serving. This fried chicken is delicious when served room temperature or even chilled.